My sister Mary (Mae) gave me this recipe December 24, 1983. I’m not sure where she got it from but I do know that I really liked it when she made it. It’s been awhile since I’ve made this – probably since the 80s, but I ran across this recipe when I was cleaning out some old recipe binders I had. I thought it would be a good thing to do, clean up old recipes, and there this recipe was.
This recipe brings a smile to my face because it reminds me of Mae.
Chicken Montego
Ingredients
- 3 T. flour
- 1 t. salt
- 1/8 t. pepper
- 3 large chicken breasts split
- ¼ C. shortening
- 4 ounces spaghetti Twists or elbow macaroni
- 1 can of button mushrooms drained
- 1 can cream of celery soup
- 1 t. marjoram
- 2 cups sour cream
- 1 can 16 ounces peas, drained
- Paprika
Instructions
- Mix flour and seasonings; roll chicken in mixture. Brown in shortening; remove from pan. Brown mushrooms in the same skillet.
- Cook spaghetti, rice, or pasta, while chicken is browning.
- Add soup and marjoram and stir until smooth.
- Add Sour cream.
- Add cooked spaghetti to a shallow casserole dish; add peas; and half the soup mixture; mix lightly.
- Place chicken breasts on top and cover with the remaining soup mixture.
- Cover & bake at 350 degrees F for 45 minutes.
- Remove cover and bake 15 minutes longer.
- Sprinkle chicken with paprika and serve.
Notes
Going to use fresh button mushrooms instead of the canned ones when I make this next time.